Harissa

Submitted by Diana Adcock

"Simple, good and hot. Serve with Moroccan Cigars."

 

• Ready In: 5mins
• Ingredients: 5
• Serves: 4

ingredients

• 12 dried chili peppers
• 4 cloves garlic
• 1⁄2 cup extra virgin olive oil
• 1 teaspoon salt
• 2 teaspoons cumin

directions

1. Seed and slice peppers-soak in warm water for 30 min.
2. Drain and squeeze out excess liquid.
3. Place all ingredients in a blender and whirl until smooth.
4. Serve with Moroccan Cigars.

Reviews

[Wu Newt]

I really like this recipe for harissa, as it calls for items which we generally have lying around which makes it convenient. However, I am giving it only 4 stars because it is not very specific about suggested varieties of peppers, which can effect the heat and volume dramatically. We use a combination of guajillo for bulk and some arbol or thai bird or something like that for heat. Otherwise an awesome recipe.

 

[Satyne]

This was easy to make and came out quite yummy. The chillis I used were green birdseyes fresh off the plant, so this wasn't very hot at all, but unfortunately that's all I had on hand. I did find that I had far too much liquid at the end, you'll see that in my picture. I'd love to know what the recommended chilli is for this dish so that I can try again.

 

[CampChatsworthCook]

My new "go-to" condiment when I want something a little different. Great as is or as a dip made with plain yogurt. Quite versatile and the seasonings give it a different "hot" taste from Mexican ( which I also love). Great recipe !

 

[Gerlinde.Hitzenberg]

I really liked this. I use it to make sauces spicy or zing of a cheese-spread. Thank you!

 

[eBear]

I am finding this really too salty for me, but I should say that I clearly wasn't using the right kind of peppers, since I ended up having to add some pickled jalapenos I happened to have in the fridge, in addition to some a few tsps of West Indian hot pepper sauce to increase the heat to my taste. I think it could be really great with the right kind of pepper, though.